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| Servings |
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Ingredients
- 4 boneless skinless chicken breasts halved
- 1 stick butter
- 1 cup GF flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 1 cup mushrooms sliced
- 3/4 cup marsala wine
- parsley sprigs
Ingredients
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Instructions
- In large sauté or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl.
- Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan.
- Sauté chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed.
- Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.
- Turn heat to medium high and add the mushrooms, then sauté them until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan.
- Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.
- Add more wine or butter as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.
- When sauce is ready, add chicken back to the pan and turn to coat.
- Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs.
